Pistachio Mousse Brownie Torte
Indulge in the ultimate dessert experience with this Pistachio Mousse Brownie Torte. Perfectly balancing rich chocolate and the nutty sweetness of pistachios, this decadent treat features a fudgy brownie base topped with a luscious pistachio mousse and crowned with clouds of whipped cream and a sprinkle of crushed pistachios. With layers of texture and flavor, it’s an impressive yet approachable dessert ideal for celebrations or elegant dinners. The silky pistachio mousse, enriched with white chocolate and pistachio paste, beautifully contrasts the dense brownie, creating a harmonious bite every time. Simple to prepare yet visually stunning, this torte is guaranteed to wow your guests and satisfy your sweet cravings.
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Ingredients
- 170 grams Unsalted butter
- 200 grams Semi-sweet chocolate chips
- 200 grams Granulated sugar
- 50 grams Brown sugar
- 3 units Large eggs
- 2 teaspoons Vanilla extract
- 120 grams All-purpose flour
- 30 grams Cocoa powder
- 0.5 teaspoons Salt
- 300 milliliters Heavy whipping cream (for mousse)
- 150 grams White chocolate
- 100 grams Pistachio paste
- 30 grams Powdered sugar
- 1 teaspoon Gelatin powder
- 2 tablespoons Cold water (for gelatin)
- 150 milliliters Heavy whipping cream (for topping)
- 15 grams Powdered sugar (for topping)
- 50 grams Crushed pistachios
Directions
Step 1
Preheat the oven to 175°C (350°F). Grease and line a 9-inch springform pan with parchment paper.
Step 2
In a medium-sized saucepan over low heat, melt the butter and semi-sweet chocolate chips, stirring until smooth. Remove from heat and let cool slightly.
Step 3
Whisk in the granulated sugar and brown sugar until combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
Step 4
Sift in the all-purpose flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Step 5
Pour the brownie batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownie cool completely in the pan.
Step 6
To prepare the pistachio mousse, bloom the gelatin by sprinkling it over the cold water in a small bowl. Let it sit for 5 minutes.
Step 7
In a heatproof bowl over a simmering pot of water, melt the white chocolate. Once smooth, remove from heat and stir in the pistachio paste. Set aside to cool slightly.
Step 8
In a small saucepan, heat 50 milliliters of the heavy cream until just warm. Remove from heat and stir in the bloomed gelatin until dissolved. Mix this into the white chocolate-pistachio mixture.
Step 9
Whip the remaining 250 milliliters of heavy cream and powdered sugar to stiff peaks. Gently fold the whipped cream into the pistachio mixture in three parts, being careful not to deflate the mousse.
Step 10
Spread the pistachio mousse evenly over the cooled brownie base. Refrigerate for at least 4 hours, or until set.
Step 11
Once the mousse is set, whip the heavy whipping cream for the topping with powdered sugar to soft peaks. Spread or pipe this over the pistachio mousse layer.
Step 12
Sprinkle the crushed pistachios on top for garnish. Remove the torte from the springform pan, slice, and serve.
Nutrition Facts
| Serving size | (1759.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7265.2 |
| Total Fat 501.2g | 0% |
| Saturated Fat 267.7g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 1475.9mg | 0% |
| Sodium 1699.7mg | 0% |
| Total Carbohydrate 683.1g | 0% |
| Dietary Fiber 43.4g | 0% |
| Total Sugars 512.1g | |
| Protein 102.1g | 0% |
| Vitamin D 160.0IU | 0% |
| Calcium 975.2mg | 0% |
| Iron 24.4mg | 0% |
| Potassium 3036.8mg | 0% |
Source of Calories